Spicy Gazpacho Pasta Salad

Spicy Gazpacho Pasta Salad
Staff Writer
Tabasco

Along with all of the ingredients of a gazpacho, like tomatoes, bell peppers, and cucumbers, this pasta salad also has a hint of spice from Tabasco in the vinaigrette.

Click Here for 15 Ways to Use Tabasco at Your Barbecue

6
Servings
164
Calories Per Serving
Deliver Ingredients

Ingredients

For the vinaigrette

  • 4  Tablespoons  olive oil
  • 2  Tablespoons  red-wine vinegar
  • 1 1/2  Tablespoon  Tabasco brand Original Red Sauce
  • cloves garlic, minced

For the pasta salad

  • 2 1/2  Cups  chicken broth
  • 1  Cup  orzo
  • tomatoes, peeled, seeded, and chopped
  • cucumber, peeled, seeded, and chopped
  • yellow bell pepper, chopped
  • orange bell pepper, chopped
  • scallions, finely chopped
  • 1/2  Cup  chopped fresh parsley
  • Salt, to taste
  • Lettuce leaves, optional
  • Spicy croustades, optional (recipe follows)

Directions

For the vinaigrette

In a large bowl, combine the olive oil, red-wine vinegar, Tabasco sauce, and garlic. Whisk these ingredients together until they are well blended and set aside until ready to use. 

For the pasta salad

In a medium saucepan, bring the chicken broth to a boil. Add the orzo and, stirring frequently, cook the pasta for 10-12 minutes or until it is tender.  

Once the pasta is cooked, remove it from the heat, and drain off any excess liquid. Add the orzo to the vinaigrette, and toss gently.  Add the tomatoes, cucumber, bell peppers, scallions, and parsley, and toss together gently.  

Cover the bowl and allow the pasta salad to chill for one hour. Serve this over lettuce leaves, if desired.  

For the spicy croustades:

In a small bowl, combine 1 tablespoon of olive oil and 1 teaspoon of Tabasco sauce.

Arrange 6 slices of bread on a baking sheet. Brush the bread with the olive oil and Tabasco mixture. Broil the bread 3 to 4 inches from the heat for 1 to 2 minutes or until the bread is golden brown. Turn the pieces over, and brush them with the remaining Tabasco sauce mixture. Broil them for another 1 to 2 minutes.

Finally, trim the crusts from your bread, and cut them into triangles.  

Nutritional Facts

Total Fat
13g
19%
Sugar
1g
1%
Saturated Fat
10g
42%
Cholesterol
3mg
1%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
70µg
10%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
273µg
100%
Calcium, Ca
23mg
2%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
11mg
2%
Sodium, Na
405mg
27%
Water
86g
3%

Gazpacho Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Gazpacho Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Gazpacho Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.